Publicação
Effect of cardoon genotype on colour and texture of Serra da Estrela Cheese
| Resumo: | The objectives of this study were to evaluate the colour and the textural properties in Serra da Estrela Cheeses produced with different cardoon genotypes. The cheeses were produced with ewe´s raw milk, following the procedures adopted for the Serra da Estrela cheese with Protected Designation of Origin (PDO). The maturation time was 45 days. The results showed that lightness was very similar for the five samples evaluated (varying from 58.8 to 61.1), just like greenness (-3.2 to -2.5) and yellowness (18.8 to 20.7). Hence it was not possible to clearly identify particular colour characteristics associated with a certain cardoon genotype. However, regarding texture, the results were quite different among the cheese samples studied. Crust firmness varied from 3.9 to 5.4 N, flesh firmness from 1.0 to 1.4 N, stickiness from -2.0 to -1.1 N and adhesiveness from -15.1 to -8.3 N.s. The cardoon ecotype 1M allowed obtaining cheeses with firmer crust and flesh, while being stickier and more adhesive. As a conclusion, it was possible to verify that the genotype variability in the cardoon used for the production of Serra da Estrela cheese can in fact influence some of the product’s characteristics, and particularly the texture. |
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| Autores principais: | Correia, Ana Cristina |
| Outros Autores: | Guiné, Raquel; Ferreira, Ana; Matias, José |
| Assunto: | Colour difference Textural properties Authenticity Cynara cardunculus |
| Ano: | 2017 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Viseu |
| Idioma: | inglês |
| Origem: | Repositório Científico do Instituto Politécnico de Viseu |
| Resumo: | The objectives of this study were to evaluate the colour and the textural properties in Serra da Estrela Cheeses produced with different cardoon genotypes. The cheeses were produced with ewe´s raw milk, following the procedures adopted for the Serra da Estrela cheese with Protected Designation of Origin (PDO). The maturation time was 45 days. The results showed that lightness was very similar for the five samples evaluated (varying from 58.8 to 61.1), just like greenness (-3.2 to -2.5) and yellowness (18.8 to 20.7). Hence it was not possible to clearly identify particular colour characteristics associated with a certain cardoon genotype. However, regarding texture, the results were quite different among the cheese samples studied. Crust firmness varied from 3.9 to 5.4 N, flesh firmness from 1.0 to 1.4 N, stickiness from -2.0 to -1.1 N and adhesiveness from -15.1 to -8.3 N.s. The cardoon ecotype 1M allowed obtaining cheeses with firmer crust and flesh, while being stickier and more adhesive. As a conclusion, it was possible to verify that the genotype variability in the cardoon used for the production of Serra da Estrela cheese can in fact influence some of the product’s characteristics, and particularly the texture. |
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